果多的保护机制,防止AGE诱导的Caco-2细胞损伤
Qian Wu1, Yingfei Kong1, Yinggang Liang1
1Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan 430068, Hubei, China.
富含多的子有效地抑制了先进的糖化终产品 (AGEs). 这种果及其成分可降低细胞中的氧化应激和炎症,提供饮食中的AGE抑制剂.
科学领域:
- 营养生物化学 营养生物化学
- 食品科学 食品科学 食品科学
- 细胞生物学 细胞生物学
背景情况:
- 先进的糖化终产品 (AGEs) 与退行性疾病有关.
- 果中的多显示出作为AGE抑制剂的潜力.
研究的目的:
- 为了评估八种水果的AGE抑制潜力.
- 确定负责抑制的关键多化合物.
- 为了研究最强大的对细胞的影响.
主要方法:
- 八种水果的制备和聚烯分析.
- 对光AGE形成的抑制作用的测量.
- 在Caco-2细胞中评估细胞活性氧物种 (ROS),RAGE,NADPH和炎症标志物.
主要成果:
- 子和基维果分别表现出最高的多和黄含量.
- 酸显示出对AGE的抑制率最高.
- 酒及其成分 (甲基素,基素,p-酸) 降低了Caco-2细胞中的ROS,RAGE,NADPH和炎症因素.
结论:
- 子是一种强大的AGE形成的抑制剂.
- 酸中的特定多素有助于其抑制作用.
- 酸在缓解AGE相关疾病方面具有潜在的治疗应用.
更多相关视频
10:13Experimental Models to Study the Neuroprotection of Acidic Postconditioning Against Cerebral Ischemia
Published on: July 31, 2017
08:20Investigating the Protective Effects of Platycodin D on Non-Alcoholic Fatty Liver Disease in a Palmitic Acid-Induced In Vitro Model
Published on: December 2, 2022
相关概念视频
Fruit Development, Structure, and Function
Stomach pH Regulation
The acid-secreting gastric mucosal epithelial cells (parietal cells) lining the stomach lumen maintain the low pH in the lumen. Numerous ion transporters and channels on these parietal...
Radical Autoxidation
Mucosal Barrier of the Stomach
Within parietal cells, carbonic acid is first formed through the reaction of water and carbon dioxide. The dissociation of carbonic acid releases bicarbonate and hydrogen ions. The bicarbonate...
